Instant Pot Chili
Pull out your favorite fuzzy slippers, fleece pajamas, and light the pumpkin spice candle, because we are getting cozy today! It’s time for big, steaming bowls of Instant Pot Chili.
Although it’s been fall for a few weeks, between raking leaves, watching football, and the string of costume-clad kiddos who rang our doorbell for yesterday’s neighborhood trick-or-treat, this weekend felt even more “autumn” than usual, in the most quintessential of ways. Although I didn’t have my own Halloween costume, I did manage to coerce Teddy into my Notre Dame jersey for all of five seconds, which I’ve decided counts for all three of us.
Instant Pot Chili is exactly the sort of recipe I crave on fall days, when the wind works itself under my jacket a bit more quickly and our boots start piling up by the back door. Made with ground turkey, canned beans, and sweet potatoes, it’s healthy, hearty, and warms me to my core.
Instant Pot Chili—Cozy Comfort Food
This Instant Pot Chili recipe with beans is inspired by my favorite Slow Cooker Turkey Quinoa Chili. I used a similar blend of spices (chipotle chili powder is still the secret, smoky somethin’ somethin’ that sets this chili apart from other recipes you’ve tried) but omitted the quinoa in favor of a second type of canned beans. Since this is our first adventure in making an Instant Pot chili recipe, I wanted the recipe to be as classic as possible, with a few healthy twists, of course!
I’ve been loving my Instant Pot lately because it makes dinner come together incredibly quickly and because it allows me to make our entire meal in a single pot. This turkey chili cooks with just 10 minutes of pressure cook time yet tastes if it’s been simmering away on the stove all day. The only thing I needed to wash at the end of our meal? The Instant Pot itself. (More of my favorite 15 Healthy Instant Pot Recipes can be found here!)
In case you don’t have an Instant Pot, I’ve also included directions to make this chili on the stove, and it would work with other pressure cookers too, as long as yours has a sauté function. If not, you can sauté the ground turkey, onions, and spices separately, then transfer it to the pressure cooker with the other ingredients). You may also want to check out Barbara’s great resource for new pressure cooker users: Getting Started with Your New Pressure Cooker or Instant Pot.
In the topping department, my favorites are fresh avocado and Greek yogurt (am I predictable yet?), along with cilantro for freshness. For more indulgence, sprinkle on some shredded cheese; for spice, diced jalapeno will kick things up, and you can always sneak in a little more chipotle chili powder too.
More Healthy Chili Recipes
- Healthy Turkey Chili
- Crock Pot White Chicken Chili
- Slow Cooker Turkey Quinoa Chili
- Chili Mac and Cheese
Recommended Tools to Make Instant Pot Chili
- Instant Pot (other electric pressure cooker brands with similar cooking functions should work too)
Instant Pot Chili
- 1 tablespoon extra-virgin olive oil
- 1 pound lean ground turkey
- 1 large yellow onion — chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon chili powder
- 2 teaspoons ground chipotle chili pepper
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 2 medium sweet potatoes — peeled and cut into 1/2-inch dice
- 1 medium red bell pepper — diced
- 1 can crushed tomatoes — (28 ounces)
- 2 cans beans — (15 ounce cans) , rinsed and drained (any mix of black beans, dark or light red kidney beans, or chickpeas—I used 1 can of black and 1 can of light red kidney)
- 1 1/2-2 1/2 cups low-sodium chicken broth
- For serving: cilantro — avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt
- Set an Instant Pot to sauté and drizzle in the olive oil. When the oil is hot and shimmering, add the turkey, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the turkey is no longer pink and the onion is beginning to soften, about 7 minutes. Add the chili powder, chipotle chili, cumin, and garlic powder. Let cook until fragrant, about 30 seconds.
- Add the sweet potatoes, bell pepper, crushed tomatoes, beans, and 1 1/2 cups chicken broth. Stir well. Cover, seal, and set to cook on high pressure for 10 minutes. Quick release to vent the remaining pressure immediately. If the chili seems too thick, stir in additional chicken broth to reach your desired consistency. Taste and adjust seasonings. Serve hot with desired toppings.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- To make this recipe in a slow cooker: Sauté the meat, onions, and spices in a large nonstick skillet on the stovetop. Transfer to a lightly greased 6-quart or larger slow cooker. Add the remaining ingredients in the order listed. Cover and cook on low for 5 to 6 hours or low for 3 to 4 hours, until the sweet potatoes are tender.
- If your Instant Pot is 6 quarts (this is the standard size), do not try to multiply this recipe. As written, it will fill the Instant Pot almost to the max line.
- To cook on the stove: Sauté the turkey, onions, pepper, and spices as directed, then add remaining ingredients. Let simmer, uncovered, until the sweet potatoes are soft and the chili is thickened, about 45 minutes.
Nutrition InformationAmount per serving (1 (of 6), about 2 cups, without toppings) — Calories: 346, Fat: 4g, Saturated Fat: 1g, Cholesterol: 70mg, Sodium: 1178mg, Carbohydrates: 49g, Fiber: 14g, Sugar: 10g, Protein: 31g
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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